From the age of nine I wanted to be a chef. My parents dined out frequently and my siblings and I often accompanied them.

In the weekends, they hosted lunch and dinner parties where the food was largely influenced by their subscription to Cordon Bleu magazine. Every month when a new issue arrived they would progressively cook every recipe in it so I knew the difference between a profiterole and an éclair by the time I was 13! My father would often lock himself in the kitchen on a Sunday and just cook. The men in my family have always cooked.

I have lived and worked most of my life in and around Wellington – a city I am passionate about for its proximity to the sea and to wine and produce-growing regions of New Zealand.  

Beginning my professional career at Fraser’s as an apprentice, I went on to work in some of the most renowned restaurants and hotels in New Zealand’s culinary history, including Orsini’s, Le Normandie and the original Park Royal hotel, where our team won Best Restaurant of the Year at the Salon Culinaire.

My first head chef’s position was at the Grain of Salt at age 20 where we established an innovative reputation, gained a loyal following, and won the Best Restaurant in New Zealand award.

After a brief stint working at Petit Lyon, I bought the building and opened my first restaurant, Giverny, to critical acclaim and international review. It was my first opportunity to truly express and develop my strong beliefs about food and dining.

Following this, I joined Brasserie Flipp as Head Chef from 1991 to 1993. A leading New Zealand restaurant, Flipp was also listed as one of the best restaurants in the world in Courvoisier’s Book of the Best.

I then moved to Port Douglas, Australia where I ran a restaurant, catering business and delicatessen for four years. On my return from Australia, I worked at Ramses Bar and Grill in Auckland for a brief period before the call back to Wellington proved too strong to resist and I rejoined Flipp for a further three years.

After some time out to pursue consultancy work and a trip to France, where meals at Pierre Gagnaire, Michel Bras and Troisgros provided huge enjoyment and influence, my business partner and I decided to open the restaurant we had been talking about for 20 years. Our aim was to create a truly special seafood restaurant, where guests could have a unique dining experience. The result is Martin Bosley’s.